• Preheat oven to 350°F.
  • Whisk together sweetened condensed milk and egg yolks. Add orange zest and orange
    juice, and whisk to combine. Pour mixture into chocolate cookie pie crust.
  • Bake for 20-25 minutes or until the center is just set.
  • Refrigerate for at least 2 hours before serving.
  • Tip: For a meringue topping, add 3 large egg whites and 3/4 cup granulated sugar to a metal
    bowl set over a pot of 1-inch of simmering water. Whisk constantly to dissolve sugar. Remove
    from heat and using a whisk attachment, beat on medium-high speed until stiff, glossy peaks
    form. Pipe or spread onto chocolate orange pie and toast under the broiler or with a kitchen